This traditional dish of boned pork cooked with garlic and milk can be served hot or cold.
800 g (1 lb 12 oz) leg of pork, boned
1 tbsp oil
25 g (1 oz) 2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
75 g (2 3/4 oz) pancetta, diced
1.2 litres (2 pints) 5 cups milk
1 tbsp green peppercorns, crushed
2 fresh bay leaves
2 tbsp marjoram
2 tbsp thyme
1 tbsp oil
25 g (1 oz) 2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
75 g (2 3/4 oz) pancetta, diced
1.2 litres (2 pints) 5 cups milk
1 tbsp green peppercorns, crushed
2 fresh bay leaves
2 tbsp marjoram
2 tbsp thyme
method
1. Using a sharp knife, remove the fat from the pork. Shape the meat into a neat form, tying it in place with a length of string.
2. Heat the oil and butter in a large pan. Add the onion, garlic and pancetta to the pan and cook for 2 - 3 minutes.
3. Add the pork to the pan and cook, turning occasionally, until it is browned all over.
4. Pour over the milk, add the peppercorns, bay leaves, marjoram and thyme and cook over a low heat for 1 1/4 - 1 1/2 hours or until tender. Watch the liquid carefully for the last 15 minutes of cooking time because it tends to reduce very quickly and will then burn. If the liquid reduces and the pork is still not tender, add another 100 ml (3 1/2 fl oz) milk and continue cooking. Reserve the cooking liquid (as the milk reduces naturally in this dish, it forms a thick and creamy sauce, which curdles slightly but tastes very delicious).
5. Remove the pork from the saucepan. Using a sharp knife, cut the meat into slices. Transfer the pork slices to serving plates and serve immediately with the reserved cooking liquid.
2. Heat the oil and butter in a large pan. Add the onion, garlic and pancetta to the pan and cook for 2 - 3 minutes.
3. Add the pork to the pan and cook, turning occasionally, until it is browned all over.
4. Pour over the milk, add the peppercorns, bay leaves, marjoram and thyme and cook over a low heat for 1 1/4 - 1 1/2 hours or until tender. Watch the liquid carefully for the last 15 minutes of cooking time because it tends to reduce very quickly and will then burn. If the liquid reduces and the pork is still not tender, add another 100 ml (3 1/2 fl oz) milk and continue cooking. Reserve the cooking liquid (as the milk reduces naturally in this dish, it forms a thick and creamy sauce, which curdles slightly but tastes very delicious).
5. Remove the pork from the saucepan. Using a sharp knife, cut the meat into slices. Transfer the pork slices to serving plates and serve immediately with the reserved cooking liquid.
serving amount
serves 4
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